Spanakorizo – Greek Spinach Rice

This simple, delicious, and authentic Spanakorizo (Greek Spinach Rice) makes a filling vegetarian meal or side dish. Fresh dill, chives, and lemon juice give it an extraordinary flavor and aroma.

This Spanakorizo recipe has always had a special place at our dinner table. Fragrant and rich, this dish is loved by kids and adults. Below, I’ll teach you everything you need to know about this tasty Greek Spinach Rice.

WHAT IS SPANAKORIZO?

Spanakorizo is a classic Greek vegetarian dish made with spinach and rice. It is probably one of the healthiest traditional Greek recipes because it’s packed with lots of spinach, onions, fresh herbs, and lemon. While a basic Spanakorizo recipe contains only spinach, onion, and dill, there are many variations of this dish.

WHAT KIND OF RICE IS USED IN SPANAKORIZO

There are many opinions as to which type of rice works best in Spanakorizo. Some people enjoy short-grain white rice because of the creamy texture, and some prefer brown rice for additional health benefits. I use basmati rice in this recipe. It is a premium rice that cooks fast and turns out soft, yet fluffy, every time. I suggest starting your Spanakorizo journey with basmati rice and then trying other options when you feel adventurous. 🙂

HOW TO MAKE SPANAKORIZO:

1. Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.

2. Add the spinach, and cook for 3-4 minutes, just until it wilts down.

3. Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.

4. Stir in the butter, lemon juice and zest, and the remaining dill and chives.

5. Garnish with feta cheese and lemon wedges. Serve.

WHAT TO SERVE SPANAKORIZO WITH

This dish can be served as a side to chicken , fish, or meat. I love serving some fresh salad with it, too. Spanakorizo can also be served on its own, with some feta cheese and a slice of fresh, crusty bread.

Instructions

Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.

Add the spinach, and cook for 3-4 minutes, just until it wilts down.

Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.

Stir in the butter, lemon juice and zest, and the remaining dill and chives.

Hi Arlene! If you add cooked rice, you won’t have to add the broth at all, and you’ll end up with a different recipe. You can use brown rice successfully in this recipe, so I suggest you skip the pressure cooker. Thanks!